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Sunday, October 10, 2010

Recipe for Low Sugar and Whole Wheat Peach Pecan Muffins

When I posted the recipe for Low Sugar and Whole Wheat Mango Walnut Muffins and mentioned that I thought you could use that same recipe to make peach muffins, I wasn't really planning to post the recipe and photos of the peach muffins. But then I mentioned on Facebook and Twitter that I'd made peach muffins people started asking when I'd post the recipe, and I realized that if you saw Mango Muffins in my recipe index you wouldn't know that they could also be peach muffins. After I thought about that I decided I'd better hurry and post the peach muffins in case anyone still has peaches. So by request, here's the recipe for peach muffins which turned out to be so delicious I had to quickly freeze about half the batch because I couldn't stop eating them!

I made these peach muffins South Beach Diet friendly (with portion control!) by replacing the butter with grapeseed oil, using Splenda instead of sugar, and using all white whole wheat flour, but if you're not a South Beach dieter you can also make the muffins with butter, sugar and white flour. I thought peaches were a bit juicier than mangos, and I wasn't sure how lime went with peaches, so I left out the 2 T of lime juice from the mango muffins recipe. I also switched the walnuts for pecans in these muffins, because peaches and pecans are such a classic combo.

I used the my smaller muffin cups for the peach muffins (instead of the jumbo muffin cups I used for the mango muffins.) These are about the size of a regular muffin pan that makes 12 muffins. You could also bake this in a loaf pan.

I wasn't sure how many peaches would be equal to two mangos, so I asked on Twitter! Most people seemed to think 2 peaches = 1 mango. These were the smallish peaches that my sister-in-law gave me, so I used 3 peaches to make the puree and diced 1 1/2 peaches, but if your peaches are larger 4 peaches would be enough. (No problem for me because I just ate the other 1/2 peach!)

I just divided the batter between the 12 small muffin cups, which made them quite full, but the muffins didn't overflow the cups.

Sorry this final shot turned out so blurry, but as you can see the peach muffins rose above the top a little. I thought the smaller muffins would bake more quickly, but I baked these for 37 minutes (compared to 40 minutes for the larger muffins.) The muffins are done when you can insert a toothpick and it comes out clean. Let muffins cool for about 30 minutes before eating, (or longer for large muffins or bread) then enjoy!

Preheat the oven to 350F/175C. Spray muffin cups (or loaf pan) with non-stick spray. (I used 12 small muffin cups to make these, but you can also make 6 jumbo muffins or a loaf of bread.)

Remove seeds, peel, and dice all the peaches, then use 2/3 of the peaches to make puree and keep 1/3 for diced peaches. (Remember to keep out half of one peach if you're using small peaches; just eat that half!)

Bake about 37 minutes for small muffin cups or 40 minutes for large muffin cups or loaf pan. (This should be baked until a toothpick inserted into the muffins or bread comes out clean.) Let muffins or bread cool for 30 minutes for small muffins or one hour for large muffins or bread before eating.

I froze most of this batch of muffins and I've been reheating them in the microwave for about 1 minute when I want to eat one.

Peaches are a low-glycemic fruit, so when these muffins or bread are made with grapeseed oil, Splenda, and white whole wheat flour, this is a good option for phase 2 or 3 of the South Beach Diet. The muffins are fairly calorie dense, so use portion control for phase 2.

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Meeta, thanks. I know I've nearly missed fresh peach season, and when I made the muffins I took photos thinking I would post it next year when there were peaches, but that was before people asked for the recipe! Maybe someone is lucky enough to have peaches, hope so.

Katie, I can relate. Before I got my new stove I had an oven that wouldn't keep the temperature constant. You had to keep turning it up, then down, really a mess!

Thank you, Kalyn, for sharing your skills & generous spirit in your blog posts and reader replies. Growing up, I didn't have anyone to teach me about cooking. Following your clear recipes, I have not only lost 20 pounds since August, but I have also gained more confidence in myself. Blessings on you & yours! Shane

I'm so glad to have this variation because I'm not a mango lover, but I am a peach lover! Also I'm crazy about the white whole wheat flour; I use King Arthur's. Are there other brands in other parts of the country?

Looks yummy. I love peaches but will probably have to wait for next season. I am looking forward to heading south for the winter so that I can find the white whole wheat flour. I can't find it anywhere near me in Ontario.

Jan, hope you find the white whole wheat. It's fantastic. And glad you like the new recipe index too!A

Ananda, hope you enjoy the muffins. (I love pecans too!)

Natalie, I'd start checking the bread after 40 minutes with the toothpick and take it out when a toothpick comes out clean. I don't think it will be too much more than 40 minutes. I think thawed and drained frozen peaches will work for this. Let me know how it turns out if you try it.

I found a recipe on your site a while and I loved it! I just revisted your site to get some other awesome ideas! I really love that you have adapted your recipes to be SBD friendly. While I'm not on the SBD, I know the concept well and follow many of these principles in my healty living. I've lost 35lbs since Aug 9th simply by eating right and exercising! I'm taking my family along the way, and this site is helping me do that without the complaints!Thank you!

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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